Biscuits? Meet Cake. Cake, meet Ernie.
Ernie goes to the cake side
In yet another strange twist, Ernie has developed a sweet tooth. I can’t tell you how many times he would politely decline some gorgeous dessert Ann Rasmus had made. The only one he ever fell for was when she served root beer floats!!
The last few times Ann has baked cakes Ernie has devoured them. I did my duty as a loving wife and made a cake for his birthday as Ann had the nerve to be out of town on his birthday. I must say, I did myself proud. But Ernie was so taken with the book Ann had leant me that he has now baked more cakes than I can count. He has made four cakes out of the book and all have been great (even with gluten free flour).
His latest effort, for the Fourth, was the Powdered Doughnut cake. He doubled the recipe and made it in a Bundt pan. Oh, and he added malted milk powder as well.
Powdered Doughnut Cake by Yossy Arefi
2 large eggs
3/4 cup granulated sugar
1 cup sour cream
1/2 cup unsalted butter, melted
1 1/4 teaspoons freshly grated nutmeg
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
Topping
1 tablespoon unsalted butter, melted
3 tablespoons confectioners' sugar
Place a rack in the center of the oven; heat to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
Make the Cake: In a large bowl, whisk the eggs and granulated sugar for about 1 minute, until pale and foamy. Add the sour cream, butter, nutmeg, vanilla, and salt. Whisk until smooth and emulsified.
Add the flour, baking powder, and baking soda. Whisk until well combined and smooth.
Pour the batter into the prepared pan and bake for 25 to 35 minutes, until puffed and golden, and a tester inserted into the center comes out clean. Set the pan on a wire rack to cool for about 15 minutes. Using the parchment overhang, lift the cake out of the pan and set on the wire rack to cool almost completely.
Finish the Cake: While the cake is just warm to the touch, brush the top with the butter and dust with the confectioners’ sugar. You should have a nice thick layer of confectioners' sugar—more than you think might be necessary.
Do Ahead: The cake can be made 3 days ahead. Store, covered, at room temperature. The cake will absorb the sugar on top, so it might need a fresh dusting of confectioners’ sugar after the second day.
How to use another pan: For a Bundt, double the recipe for the cake and bake in a prepared 15-cup Bundt pan until puffed and golden, and a tester inserted into the center comes out clean, which should take 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and let cool completely. Brush the warm cake with 4 tablespoons (65 grams) melted unsalted butter and dust with a generous amount of confectioners’ sugar. For a loaf, bake in a 9-by-5-by-3-inch loaf pan until puffed and golden, and a tester inserted into the center comes out clean; this should take 40 to 50 minutes. For a round, bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, which should take 25 to 35 minutes.
Now, a few action shots.
It’s a new world. Onward.
Love,
Cynthia
Go Ernie!! 🥰🥮🍰
A coworker did a Yossy recipe for I think double chocolate malted cookies? From a snack bakes book. They were incredible! Huzzah to Ernie for baking cakes!